Description
A delightful Custard Cake recipe featuring a rich caramel base, creamy custard, light cake batter folded into fluffy meringue, and baked in a water bath for a tender, moist texture. Serve chilled for a refreshing dessert perfect for any occasion.
Ingredients
Scale
Caramel:
- 1 cup granulated sugar
Custard:
- 6 eggs
- 1 can condensed milk (approximately 14 oz)
- 1 cup fresh milk
- ¼ cup granulated sugar
Cake:
- 1 teaspoon baking powder
- ¼ cup milk mixed with ¼ cup water (milk diluted in water)
- 1 teaspoon finely grated lemon rind
- 6 egg yolks
- ½ cup granulated sugar
- 1 ½ cups cake flour (sifted)
Meringue:
- 6 egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
- Create the caramel: Heat a 9 x 13 inch or round baking pan directly on the stovetop over medium heat. Pour in the granulated sugar and let it melt evenly, stirring occasionally to distribute heat and ensure the sugar caramelizes uniformly. Once melted and golden brown, set the caramel aside.
- Prepare the custard: In a mixing bowl, combine the fresh milk, condensed milk, egg yolks, and ¼ cup sugar. Stir well until the mixture is smooth and ingredients are evenly blended. Pour this custard mixture over the caramel layer in the baking pan and set it aside.
- Make the cake batter: In a clean bowl, beat the 6 egg yolks with ½ cup sugar until light and fluffy, about 2 minutes. Gradually add the sifted cake flour alternately with the diluted milk (¼ cup milk mixed with ¼ cup water), mixing gently after each addition until all ingredients are well incorporated. Stir in the grated lemon rind and mix until the batter is smooth. Set aside.
- Prepare the meringue: Using an electric mixer on high speed, beat the 6 egg whites until bubbly. Add cream of tartar and continue to beat until the mixture becomes fluffy, about 3 to 4 minutes. Gradually add ½ cup sugar while beating, continuing until the meringue is shiny and forms stiff peaks.
- Combine cake batter with meringue: Gently fold the cake batter into the meringue until well blended, taking care not to deflate the mixture to preserve airiness.
- Assemble the cake: Pour the combined cake and meringue mixture over the custard layer in the baking pan, spreading evenly.
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is at the correct temperature for baking.
- Prepare a water bath: Pour 6 to 8 cups of hot water into a roasting pan fitted with a rack. Place the baking pan with the cake mixture on the rack, ensuring it sits securely above the water.
- Bake the cake: Place the roasting pan with the cake pan inside in the preheated oven. Bake for approximately 60 minutes, checking doneness by inserting a toothpick into the cake; it should come out clean when the cake is ready.
- Cool the cake: Remove the cake from the oven and let it cool to room temperature while still in the pan.
- Chill before serving: Transfer the cake carefully to a serving tray and refrigerate for at least one hour to set and chill thoroughly.
- Serve: Slice the chilled custard cake, share with friends or family, and enjoy this creamy, caramel-infused dessert.
Notes
- The water bath (bain-marie) helps create a gentle, even heat that prevents the custard from curdling and ensures a silky texture.
- Be careful when melting the sugar for caramel to avoid burning; stir gently and monitor constantly.
- Use room temperature eggs for best results in both the custard and meringue.
- The lemon rind adds a subtle citrus aroma that enhances the cake’s flavor.
- The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Ensure the meringue is beaten to stiff peaks to incorporate air and give the cake its fluffy texture.
